By now you should have finished planning your Thanksgiving meal, right? Even if the only thing you’re making is reservations.

But have you planned for the day after Thanksgiving? You’re going to need something to fuel all that Black Friday shopping.

And while we’d all like to think we’re the kind of people who will make something cool and creative out of this year’s leftovers (hello, dressing waffles!), the reality is, most of us will be doing well to slap some mayo on a couple of slices of bread for a turkey sandwich.

But don’t worry. There’s no shame in a turkey sandwich. Why, with just a few additions, you can take this post-feast favorite from humble to hooray!

My go-to is pretty simple: green olives. I like it best on fresh, soft white bread, but toasted wheat bread works, too. In addition to the standard mayo, mustard and a slice of cheddar cheese, I chop up a handful of olives and arrange them across the turkey.

The saltiness of the olives adds a nice pop, enhancing, without overwhelming, the turkey.

But if you really want to kick your turkey sandwich up a few notches, here are suggestions from some local chefs:

“So, one of the things I do for the day after Thanksgiving is toast sourdough with mayo, pull some of the turkey and warm up gravy, put a thin layer of dressing on the toasted bread, add turkey, melt havarti cheese on it, add gravy on top of that and a soft fried egg,” said chef Anthony Cruz, who works with chef Brandon Basista at the Bearded Chef food truck and the Break Room restaurant in Palm Bay.

I do it every year,” Cruz said. “Our secret.”

Not a secret anymore, chef.

Chef Darci Kopp of Darci’s Bacon Blues in Cape Canaveral has her own go-to sandwich.

“My fave is on a croissant with apple butter, cream cheese, bacon (of course), turkey, stuffing, salt and pepper,” she said. “Then you dunk that sucker in gravy.”

Note to self: Have croissants on hand for post-Thanksgiving noshing.

Chef Gail Lightle of Keep it Local catering in Cocoa goes all out for her sandwich.

“This is what I call the kit and caboodle using everything but the kitchen sink,” she said.

Start with four slices of sourdough bread spread with mayonnaise and Dijon mustard. Divide leftover roasted turkey among three of the four slices, then add mashed potatoes, cranberry sauce, stuffing, baby spinach and warmed gravy.

“You stack it into one sandwich like a club sandwich,” she said.

I think I’m going to need a bigger mouth.

Finally, chef Justin Marks of Snug Pub and Eatery in Cocoa Village plans to skip the sandwich and go straight for the deep fryer.

“I’m doing turkey egg rolls,” he said. “Turkey with cranberry sauce and mashed potatoes rolled up in egg roll wraps and deep fried.”

Guess I’d better add egg roll wraps to the shopping list, too. FYI: They’re available in the refrigerated produce section of most grocery stores.

Happy holidays, and happy eating, y’all.